If you have coeliac disease and want to eat organic food, first choose crispbread or crackers clearly labelled gluten-free or bearing a gluten-free logo. Then check the organic label separately. If you eat them regularly, compare fibre, salt and whether iodised salt is listed on the current packaging too.
A clear gluten-free statement or logo is the starting point. The Dutch Coeliac Association points out that cross-contamination with gluten can also be relevant, so check the current packaging and the information about ingredients and possible cross-contamination.
If you’re looking for both, check that the same product is labelled gluten-free and organic. Skal Biocontrole identifies the EU organic logo as a way to recognise pre-packed organic food produced in the EU.
If you eat it regularly, fibre and salt per 100 g and per serving are useful points of comparison. Also check whether iodised salt or baker’s salt is listed in the ingredients: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt.
With coeliac disease, start by checking that the product is labelled gluten-free. Then compare the organic label and nutritional information. Bear in mind that gluten-free crackers aren’t automatically the same product as crispbread.
| What to consider | What to look for | Especially relevant to |
|---|---|---|
| Gluten-free options | Look for a gluten-free statement or logo on the packaging. Also check the ingredients and information about cross-contamination. | If you have coeliac disease, don’t rely solely on the type of grain used, as processing matters too. For around 38% of consumers, confidence that a product is gluten-free comes first. |
| Organic origin | Check the product’s organic label and, where applicable, the EU organic logo. A gluten-free statement doesn’t confirm that it’s organic. | If eating organic food is your priority, you’ll want to know whether the particular crackers or crispbread you choose are labelled organic. For around 31% of consumers, organic origin matters most. |
| Nutritional information and iodine | Compare fibre and salt per 100 g and per serving. Check the ingredients list for iodised salt or baker’s salt. | If you regularly use it instead of bread, you’ll want to compare fibre and salt and find out whether iodised salt has been used. For around 31% of consumers, nutritional information and iodine content come first. |
The raw ingredient alone doesn’t tell you what happened to the product during processing. According to the Dutch Coeliac Association, cross-contamination with gluten can be relevant for people with coeliac disease. Oats in a gluten-free product also need to be produced and processed appropriately.
If you have coeliac disease, choose products with a clear gluten-free statement or logo, and check the label again if the packaging or recipe changes.
An organic label tells you about how a product was produced, not whether it’s suitable for a gluten-free diet, how much fibre it contains or how much salt it has.
Check the gluten-free statement and organic label separately. Then use the nutrition table and ingredients list to compare products further.
Fibre, salt and serving sizes vary between products. Product information from Albert Heijn and Jumbo shows that the gluten-free crispbread and cracker products reviewed don’t have the same nutritional values.
Compare current labels on a like-for-like basis: per 100 g and, for your own use, per serving. Check allergens separately in the ingredient information.
According to the Netherlands Nutrition Centre, bakers don’t have to use baker’s salt. So, although it can be used in bread, that doesn’t mean iodised salt is also found in organic gluten-free crispbread or crackers.
If you regularly use these products instead of bread, check the label for iodised salt or baker’s salt. If you have questions about your overall iodine intake while following a long-term gluten-free diet, speak to a dietitian who specialises in this area.
Albert Heijn describes both gluten-free crispbread and organic gluten-free crackers. Check which of these features are stated on the packaging of the product you choose.
The Sesame & Sea Salt variety described by Jumbo is gluten-free crispbread for anyone specifically looking for crispbread.
Udea describes organic, gluten-free crackers from Le Pain des Fleurs, including a buckwheat variety. These are crackers, not traditional crispbread.
Ryvita is a point of comparison for crispbread, but the regular products described haven’t been confirmed as gluten-free options for people with coeliac disease.
Choose crispbread with a clear gluten-free statement or logo, and check the current label. Read the ingredients and information about possible cross-contamination too; according to the Dutch Coeliac Association, cross-contamination can be relevant for people with coeliac disease. Regular crispbread made with rye, wheat or barley isn’t a gluten-free alternative.
No. Gluten-free and organic are separate product features. As well as checking the gluten-free statement, look for an organic label on the product you choose. Skal Biocontrole identifies the EU organic logo as a way to recognise pre-packed organic food produced in the EU.
No, you can’t tell from the organic or gluten-free labels. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients list for iodised salt or baker’s salt, and speak to a dietitian who specialises in this area if you have questions about iodine when replacing bread over the long term.
Don’t assume so: the ingredients for Ryvita Original Crispbread list rye. Ryvita also states on its UK brand website that its products contain gluten. Always check the current packaging of products sold in the Netherlands, and if you have coeliac disease, choose based on the gluten-free statement rather than the brand name.
